Lemon Poppy Seed Cake
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INGREDIENTS
- 2 cups (300g) Self-Raising Flour
- 2 sachets (20g) vanilla sugar
- 1 pinch of salt
- 1 teaspoon (6g) baking powder
- 3 teaspoons (20g) poppy seeds
- ½ cup (125g) unsalted butter, at room temperature
- 2/3 cup (170g) sugar
- 2 medium eggs, at room temperature
- 1 cup (260ml) milk
- ¼ cup (60ml) lemon juice
- 1 teaspoon lemon zest
METHOD
- Preheat the oven to 180°C fan-assisted. Grease and flour a rectangular loaf pan measuring 11x28cm.
- In a bowl, mix the flour, vanilla sugar, salt, and baking powder. Add the poppy seeds and stir.
- Place the butter and sugar in the mixer bowl and beat on medium speed until you achieve a fluffy mixture. Lower the speed and add the eggs one by one. Add the zest and a little of the flour mixture. Add the lemon juice, a bit more of the flour mixture, the milk, and then gradually add the remaining flour. If necessary, stop the mixer and scrape down the sides of the bowl.
- Pour the batter into the prepared pan and bake in the preheated oven for 50 minutes. To check if it's done, insert a wooden skewer into the center of the cake. If it comes out clean, it's ready.
- Remove the cake from the oven, let it cool, turn it out onto a serving plate, sprinkle with sugar, and serve.
